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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Bread / Difficulty: Difficult / Preparation Time: 60+ Minutes / Number of Servings: 0 |
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Directions: Put dry ingredients in bowl of food processor fitted with metal chopping blade; process just to mix. Add butter and cut into small pieces; process just until mixture resembles coarse meal. Add egg yolk; process just until blended. With processor running, quickly add ice water. Process several seconds until pastry forms ball. Stop at once to avoid overmixing. Wrap ball in plastic wrap;
chill at least one hour.
Butter a 10-inch quiche pan with a removable bottom. Roll pastry out slightly larger than pan. Carefully lift pastry to pan and gently press against bottom and sides. Trim edges; prick bottom and sides with fork.
Chill for 1/2 hour.
Line pastry-filled pan with a circle of foil, pressing it gently against pastry. Fill liner with uncooked rice or dried beans to weight. Bake in preheated 375 degree F oven 15 minutes. Lift out liner with rice or beans (save for future pastry baking). Bake crust 5 minutes longer; cool on rack.
| Ingredients:
151/193 Pound(s) flour
163/2500 Pound(s) sugar
1 Ounce(s) salt
1/4 Pound(s) butter
1 yolk egg
5/16 Cup(s) ice water |
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